On hot summer nights, turn to this Three Bean Wild Rice Salad for an easy and delicious light dinner that your family will DEVOUR. It also makes the perfect side dish for barbecues, parties, cookouts and more!
It gets hot here in Sacramento. Like, REALLY hot. Like, I want to run a bath of cold water, dump in some ice, and climb in hot. We grill out a lot during the summer just to keep the heat out of the house. But sometimes, it’s just too hot to grill.
Nights like this call for an easy, nutritious, and so very delicious salad that I can whip up in a jiffy. This Three Bean Wild Rice Salad is a variation of the one my sister Melissa has been making us for years. I am a huge fan of this salad because it takes so few ingredients and most of them can be found in my pantry.
This recipe starts with three cans of beans. I used black, kidney, and garbanzo but any combination will work. I love the quality of canned beans and they are just SOOOO much easier to use than making my own. I have perfectly cooked, ready-to-use beans right at my fingertips – that’s why I keep my pantry stocked with goodness like this!
To all of these gorgeous beans I add some bright, fresh flavors including cilantro, bell pepper, red onion, and a jalapeno. If you feel like it might be too spicy for your family you can either omit the jalapeno or just use half of it. Your call. My family does like things spicy so I use an entire jalapeno for this salad. On a good day, I can find all of these ingredients in my garden and that makes this dinner even better.
All the ingredients are tossed together with the wild rice blend and the salad is dressed with a somewhat sweet red wine vinaigrette using some more essential ingredients from my pantry. So simple. So delicious.
Sure, it’s an absolutely gorgeous side dish that is perfect for almost every meal you could think of but it makes an amazing light vegetarian dinner option as well. Try this easy recipe the next time it’s just too hot to cook and you’ll be glad you did. Just make sure to keep your pantry fully stocked with cans!
- 2 cups cooked wild rice blend cooled
- 1 15 oz can kidney beans rinsed and drained
- 1 15 oz can black beans rinsed and drained
- 1 15 oz can garbanzo beans rinsed and drained
- 1 red bell pepper chopped
- 1/2 red onion diced
- 1/2 cup chopped cilantro
- 1 jalapeno diced
- 3 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- 4 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp fresh ground black pepper
Combine all salad ingredients in a large bowl.
Combine dressing ingredients in a mason jar and shake until thoroughly combined.
Toss dressing with salad.
Refrigerate for an hour for best flavor but this salad can be served immediately.
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This is a sponsored conversation written by me on behalf of Albertsons & Safeway. The opinions and text are all mine.